Roasted lamb chops with mint sauce and pea puree

Name: roasted lamb chops with mint sauce and pea puree
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 2 clove garlic; 8 lamb chop; 1 bunch fresh mint for the sauce; 50 milliliters White wine vinegar for the sauce; 1 tablespoon sugar for the sauce; 25 gram butter for the pea puree; liquid baking product for the pea puree; 2 spring / forest onion for the pea puree; 450 gram frozen pea for the pea puree; 125 milliliters creme fraiche for the pea puree; 2 tablespoon flat leaf parsley for the pea puree

Ingredients

3 tablespoon olive oil
2 clove garlic
8 lamb chop
1 bunch fresh mint for the sauce
50 milliliters White wine vinegar for the sauce
1 tablespoon sugar for the sauce

25 gram butter for the pea puree
Liquid baking product for the pea puree
2 spring / forest onion for the pea puree
450 gram frozen pea for the pea puree
125 milliliters creme fraiche for the pea puree
2 tablespoon flat leaf parsley for the pea puree

Directions

Mix the olive oil with the garlic, salt and pepper and rub in the lamb chops. Puree the mint leaves for the mint sauce with 50 ml of boiling water, vinegar, sugar and salt. Keep separate.
Melt the butter for the pea puree and scoop the spring onions and peas. Let it simmer for 6-7 minutes. Meanwhile, toast the lamb chops 2-3 minutes per side in a hot grill or frying pan.
Purée the pea mixture and stir in the crème fraîche, parsley, salt and pepper. Serve the lamb chops on the pea puree and spoon a little mint sauce over the meat.